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Wild Rice Pancakes

Wild Rice Pancakes recipe image
These Wild Rice Pancakes offer a unique twist on the classic breakfast staple, combining the fluffy texture of buttermilk-style batter with the earthy, nutty flavor and pleasant chew of cooked wild rice. The addition of sour cream and oil ensures the pancakes remain tender and moist, while the wild rice adds a delightful textural contrast that makes every bite interesting. They are perfect for a leisurely weekend brunch or a hearty weekday morning when you need sustained energy. Serve them warm with butter, maple syrup, or a side of fresh berries. This recipe is vegetarian-friendly and makes use of leftover cooked rice, making it a practical and delicious way to elevate your morning routine.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 260.9
Dietary: Vegetarian
Description
These Wild Rice Pancakes offer a unique twist on the classic breakfast staple, combining the fluffy texture of buttermilk-style batter with the earthy, nutty flavor and pleasant chew of cooked wild rice. The addition of sour cream and oil ensures the pancakes remain tender and moist, while the wild rice adds a delightful textural contrast that makes every bite interesting. They are perfect for a leisurely weekend brunch or a hearty weekday morning when you need sustained energy. Serve them warm with butter, maple syrup, or a side of fresh berries. This recipe is vegetarian-friendly and makes use of leftover cooked rice, making it a practical and delicious way to elevate your morning routine.
Ingredients
  • 2 cup Flour
  • 1 teaspoon Salt
  • 4 teaspoon Baking powder
  • 3 tablespoon Sugar
  • 1 Egg
  • 1 1/2 cup Milk
  • 1/3 cup Oil
  • 1 tablespoon Sour cream
  • 3/4 cup Cooked wild rice
Directions
  1. 1
    In a large mixing bowl, whisk together the flour, salt, baking powder, and sugar until well combined.
  2. 2
    In a separate medium bowl, beat the egg lightly, then stir in the milk, oil, sour cream, and cooked wild rice.
  3. 3
    Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be lumpy; do not overmix.
  4. 4
    Heat a griddle or non-stick skillet over medium heat. Lightly grease with oil or butter if necessary.
  5. 5
    Pour approximately 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. 6
    Flip the pancakes and cook until golden brown on the second side, about 1-2 minutes more. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 260.9kcal
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 1.6g8%
Cholesterol 16.8mg6%
Sodium 1876.8mg79%
Total Carbohydrate 40.4g14%
Dietary Fiber 1.1g5%
Sugars 5.5g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure the wild rice is fully cooked and cooled before adding it to the batter to prevent the pancakes from becoming soggy.

For a variation, you can add 1 cup of cooked wild rice to your favorite boxed pancake mix for a quicker version.

Serve warm with maple syrup, butter, honey, or fresh fruit compote.

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.

Keywords: wild rice, pancakes, breakfast, vegetarian, hearty, nutty, brunch, flour, egg, milk, sour cream, griddle, homemade, comfort food, morning meal, rice batter
Read it online: https://www.chefs-mate.com/recipe/wild-rice-pancakes/